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Archive for the ‘Chicken’ Category

 

This salad simply bursts with flavour.  The creamy curry dressing brings the chicken, mangos, and cashews to life. I love how the salad tastes decadent even though the ingredients themselves are fairly ordinary.  And in the middle of winter, it reminds me of lazy Autumn afternoons.

It holds well and makes for tasty leftovers – reserve the cashews to keep them crunchy if you don’t plan on eating all of the salad in one sitting.

This recipe comes from the Gourmet cookbook, one of my favourites.  Some of their recipes can be fussy, but this one is fairly straightforward. When cooking for company, I will specially poach chicken breasts, but if it’s just myself, I will use whatever leftover chicken I have on hand in the fridge (be in light or dark meat, from a roast or grilled).

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Curried Chicken Salad

(serves 4 to 6 as a main course)

 

Ingredients

For salad:

4 skinless, boneless chicken breast halves (~1.5 lbs total)

2 Tbsp kosher salt

1 medium red onion, chopped

1 firm, but ripe mango, peeled, pitted, and cut into 1/2-inch pieces

1 cup red seedless grapes, halved

1/2 cup roasted cashews, coarsely chopped

 

For dressing:

1/2 cup mayonnaise

1/3 cup plain yogurt

5 tsp curry powder

1 tbsp fresh lime juice

1 tsp honey

1/2 tsp ground ginger

Freshly ground salt and pepper to taste

 

Directions

Poach the chicken:

Coat chicken with kosher salt in a bowl. Let stand at room temperature turning once or twice, for 15 minutes.

Rinse salt from chicken.  Poach chicken in a saucepan of barely simmering well-salted water, uncovered for 6 minutes.  Remove from heat and let chicken stand in cooking liquid, covered, until just cooked through, 10 to 12 minutes. Transfer chicken to a plate and cool for 10 minutes.

Make the dressing:

Meanwhile, whisk together the mayo, yogurt, curry powder, lime juice, honey, ginger, salt and pepper, in a large bowl.

Assemble the salad:

Cut chicken into 1/2- inch pieces and add to dressing. Add onion, mango, grapes, and cashews. Stir gently to combine.

 

If you are preparing the salad in advance, reserve cashews and add to salad just before serving to avoid them becoming soggy.

Bon Appetit!

– Catherine

 

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My grandmother recently turned 90!  To celebrate her birthday, we held a luncheon that included this salad. A recipe from the now-defunct magazine Gourmet, this salad is simply lovely.  The dressing is the star – creamy and with just a hint of sweetness, the kick of the curry and ginger makes this dish shine.  I also love how the dressing is not too heavy, lightened by the yoghurt.  The chicken is gently poached, ensuring that it stays nice and moist. And the tanginess of the red grapes and mangoes compliment the saltiness of the cashews.   You simply can’t go wrong with this one!

If you plan to assemble ahead, hold back the cashews and add at the last minute.  Otherwise they will lose their crunch.

As an aside –  if you happen to have curried mayo leftover from sweet potato fries, this is a delicious way to use it up!

Curried chicken salad

 

Curried Chicken Salad with Mangoes and Cashews

(serves 6 generous portions)
 

Ingredients

1 3/4 cup chicken broth

1 1/2 lb skinless boneless chicken breast

1/2 cup mayonnaise

1/3 cup plain yogurt

2 Tbsp curry powder

Zest of one lime plus 1 tablespoon fresh lime juice

1 teaspoon honey

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon black pepper

1 medium red onion, chopped

1 firm-ripe mango, peeled, pitted, and cubed

1 cup red seedless grapes, halved

1/2 cup salted roasted cashews, coarsely chopped
 

Directions

Combine chicken broth with 4 cups of water in a large saucepan and bring to a simmer.  Add chicken and simmer, uncovered, for 6 minutes.  Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes.  Transfer chicken to a plate and cool for 10 minutes.  Chop into 1/2-inch cubes.

While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice and zest, honey, ginger, salt and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews.  Stir gently to combine.

Bon appetit!
 
– Catherine

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This may be one of the easiest, yet elegant chicken-for-a-party dishes.  The olives add a hint of saltiness, while the prunes add a touch of sweetness.  These distinctive Mediterranean flavours complement the chicken beautifully — its a rare occasion when you serve this at a potluck that at least one person does not ask for the recipe.

Marinating the chicken overnight is key – it helps keep the chicken moist and allows the flavours to deepen. And yes, you read correctly, the recipe calls for one head of garlic. Serve it with a baguette or some rice to mop up the pan juices (essential).  I only wish I had a few more excuses to cook this chicken recipe from Silver Palate on a more regular basis…

Chicken Marbella

16 pieces, 10 or more portions

Ingredients

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely pureed

1/4 cup dried oregano

Coarse salt and freshly ground black pepper, to taste

4 chicken (2 1/2 pounds each), quartered

1 cup brown sugar

1 cup dry white wine

1/4 cup fresh Italian parsley or fresh cilantro, finely chopped

Directions

Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl.  Add the chicken and stir to coat.  Cover the bowl and refrigerate overnight.

Preheat the oven to 350 F. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly.  Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake the chicken, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.

With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter.  Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro.  Pass the remaining pan juices in a sauceboat. Bon appetit!

– Catherine

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Cooking for one still manages to stump me, and I often end up with at least an extra meal if not more in left-overs even if I try to keep things small. While many people would love this, I prefer the freedom of cooking something new almost every day. If what I make is freezable, it’s not a problem, because I can re-visit it after a break.  I now have even more appreciation for my wonderful left-over loving partner. Alas, for me all these left-overs represent an issue – I love to cook so much but my stomach simply is incapable of handling the quantities of food I make on any given day and so I have had to get used to eating left-overs several days in a row.

Well, since I’ll be living in Senegal for 6 months, I had better get used to repetition. It’s sort of like training, I guess. That, and the fact I probably won’t have access to a kitchen anything like I’m used to. I can’t wait to learn to cook Senegalese food!

Luckily, by the second week in Montréal I discovered it’s not quite as monotonous if I try to re-invent the left-overs. This is one of those recipes – one you can make with any left-over chicken or other meat/tofu.

Ingredients – 2 wraps

-1 leftover chicken breast or 3 drumsticks, cooked, meat sliced
-2 Tbsp capers
-6 slices sharp cheddar
-2 large soft wheat or corn wraps
-lemon juice
-salt and pepper
-veggies to eat on the side
-1 tsp olive oil

Directions

Slice the meat and cheese. Arrange the wrap on a counter, then place 2 slices of cheese across the wrap. Place the meat on top, along with the capers and a spritz of lemon juice. Top with the remaining cheese and salt and pepper, then close the wrap tightly. In a large frying pan, heat olive oil over medium heat. Cook wrap on both top and bottom until the wrap is warm and has begun to turn golden.

Wash and cut up assorted veggies to eat on the side. I love carrots and tomatoes with this particular combination! You could also add some fresh spinach to the wrap before warming it if you like.

-Sitelle

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Patty pans, also known as scallopini / button squash, are one of my favourite elusive treats of the early harvest season. This year I was seduced by a small box of them available at the market in Ste. Annes de Bellevue, although they were not even on my shopping list. They’re so delicate, and yet have so much attitude at the same time. I love them steamed, blanched (which is how they are made in this recipe), or roasted. Which ever way, as long as it is done for the shortest possible amount of time, results in a delightful and unique taste.

What I like about patty pans (and the green beans which I cooked at the same time) is it’s super easy to make, and so if combined with a rapid main-course recipe, dinner can be made within 20-25 minutes. Sometimes, that is just what has to happen. And, if you’re lucky enough to have some patty pans on hand, not only will the meal be ready rapidly – but it will also look quite nice.

Ingredients – 2 servings

-1 large chicken breast, filleted in two (or two if you are ravenously hungry)
-1 medium-large onion, diced
-1 clove garlic, germ removed, finely minced
-1 Tbsp olive oil
-coarsely cracked black (and red, if you have it) pepper
-pinch salt

-8-10 patty pan squash, washed, and sliced in half if they are on the larger side
-2 hand-fulls fresh green beans, stems removed
-nub of butter
-pinch salt
-squeeze of 1/4 lemon

Directions 

Slice the chicken breast in half. Dice the onion and garlic and set aside. Heat oil in a frying pan over medium heat until warm. Add onions, and cook for 3 minutes, stirring occasionally. Remove the onions from the pan and heat to just above medium heat. Sear chicken when the pan is hot – and generously cover each side while it is not being seared with cracked pepper. Reduce heat to medium-low, and add the onions, garlic, and a pinch of salt to the pan. Cook, stirring occasionally, around 7-8 minutes per side.

In the meantime, bring a pot of salted water to a boil. Quickly dip the green beans into the water, and after 1 minute add the patty pans. Rapidly return to a boil, and then strain immediately after 2 minutes. Quickly douse the vegetables in cold water for one second, before returning them to their pan with the nub of butter, the salt, and the squeeze of the lemon.

Once the chicken is cooked through, serve the veggies on the side. This can easily be accompanied with rice.

Hope you enjoy the simplicity of this recipe!

-Sitelle

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I am moving to Ottawa for the summer in less than a week, so I am in “eat everything in the fridge and freezer” mode.  I have this tendency to buy lots of chicken when it is on deep sale, freeze it, and then eat it throughout the next few months.  It’s a great idea – until you realize you have over 10 pieces of chicken with less than five days to go!

To me, roast mushrooms are like candy – they just melt in your mouth.  So I was inspired to make a roast chicken and mushroom dinner.  It could not have been simpler – I quartered the mushrooms, tossed them in a vinaigrette, threw the chicken on top, and roasted away for 20 minutes. As the chicken roasted, the juices flavoured the mushrooms.  The zesty spinach salad set off the succulent chicken and juicy mushrooms beautifully!

Roast Chicken and Mushrooms

(serves 1)

Ingredients: 

1 piece of chicken (I used a thigh and drumstick, but a breast would also be delicious)

12 mushrooms, quartered

1 onion, sliced

Olive oil

Balsamic Vinegar

Freshly ground salt and pepper

Thyme

Directions:

Preheat the oven to 425 F. Toss the mushrooms and onions in a vinaigrette composed of the oil, vinegar, salt, pepper, and thyme. Transfer the mushrooms into an oven-proof dish.  Place the chicken on top of the mushrooms, brush with olive oil, and season to your taste.  Roast in the oven for about 20 minutes, or the chicken is cooked through and the mushrooms are soft.   Bon appetit!

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I’ve taken to walking everywhere these days – those of you who know me know I’m one of those die-hard Toronto bikers, going all-year round. Alas, my freewheel is fried (a usual march phenomenon, they don’t like salt). So this means I briskly walk through Toronto for approximately 90 minutes every day at least, and my favorite thing to do while walking is to think about life, and the food we’re going to make for dinner. A week ago I loved to watch the progress of the crocus shoots, but for now they are covered in a white blanket and so I focus on dinner instead.

Tonight, roasted chicken sounded just right. I like how they basically make themselves, and a few sprigs of fresh herbs can completely transform a common item of food into something that is a delightful treat.

Ingredients

-9 cloves garlic, 5 sliced finely, and 4 remaining in their skin but bruised
-1 bunch fresh thyme
-2 Tbsp olive oil
– 2 leeks, sliced in half lengthwise, dark greens removed, and washed thoroughly
-1 onion, quartered
-1/2-1 tsp sea salt
-2 bay leaves
-zest from 1 lemon (wash the lemon well before zesting)
-1 whole chicken

Directions

Preheat the oven to 400F.  Wash and cut the leeks lengthwise, and arrange in the bottom of a roasting pan, cut side down, to make a roasting rack for the chicken.  Place the whole bruised garlic cloves as well as the onion in the bottom of the pan as well, and cover with 1/2 inch water.

To prepare the chicken, slice the garlic, and slip some of the garlic and 4 sprigs of thyme under the skin on the breast (push it under as best you can).  Remove the leaves from 4 more sprigs of thyme.  Brush the olive oil onto the chicken, and sprinkle the salt and thyme over the whole bird.  Put the remaining sliced garlic into the cavity, along with 5-6 sprigs thyme.  Place the bay leaves in the water at the bottom of the pan.   Tie up the legs of the chicken so they do not dry out with kitchen twine.  Place this in the hot oven, and roast until it is cooked according to its weight (the best predictor of done-ness is when the meat’s internal temperature reaches approximately 170F).  If you do not have a thermometer, my rule of thumb is close to 45 minutes per kg (or 2.2lb).

Half-way into the cooking, baste the chicken well.  Continue until 10 minutes before, when it’s time to sprinkle some lemon zest on top of the chicken. When it is ready, remove it from the oven and let it sit 10 minutes on a serving platter to finish cooking while you make the jus.

To make the jus, remove the garlic from the bottom of the pan and strain the rest into a sauce pan, pressing to get as much juice out of the leeks and onion. Let it sit for 3-4 minutes so the fat separates, and then skim the fat off the top.  Add 1/2 cup water, and bring to a simmer.  You can add a couple of sprigs of thyme if you like.  Season with salt and pepper.  Let it simmer down so that there are about 1-2 Tbsp per person.  This is just for the jus, it is not thick like gravy.  Drizzle the jus over top of the chicken when you serve it – and the roasted garlic in the individual cloves makes for a delicious addition as well.  Just prior to serving, add a dusting of finely chopped extra zest and thyme (not much, about 1/2 tsp per serving).

-Sitelle

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